28 February 2017

Small aubergine I bought at Indian market was amazingly good. They are small but the taste is very rich. I cooked with olive oil and garlic then pan teamed with a lid on. I also put some tomatoes but not too much. I really love the taste of aubergine. I really loved this combination.

27 February 2017

I love Hong Kong style char siu but it's very difficult to make it perfect. It needs to hang when it cook in the oven. Also I haven't found the perfect meat and the marinate paste for this. I need to experiment a lot to reach perfectly in my taste.

26 February 2017

This is very basic French style of fish dish I've learned at le cordon bleu. Kee fish is a very tasty white fish that goes well with any style of cooking. I sandwiched sauteed julienne of vegetables between the filet of fish.

25 February 2017

There are two famous Laksa shop in Katong, one is 328 Katong Laksa and the other one is this "The original Katong Laksa" in Roxy square. This one is clearly different from 328 but I like both of them. I feel that this is slightly more saltier than 328 but there are more prawns in this. Broth has slightly more oil but it's very tasty.

24 February 2017

Ampang Niang tou fu is one of the best Young Tau foo in Singapore. To be honest I had no idea about this dish until I came to Singapore. I've never seen food like this in Japan or Hong Kong. This is fish paste sandwiched vegetables and bean curd products cooked in broth. It seems that it can be prepared as deep fried and served with sauce as well.

Because I've never eaten this dish I hadn't tired it for a long time. Though Ampang is very famous shop in my neighborhood I went to try. The shop style was very traditional and I had to mark my choices on a paper from a long lists of products written in Chinese and English. I had rough idea by reading Chinese and chosen minimum order of ten choices.

In the end Young tau foo was something similar to Japanese Oden but it was much more interesting and tasty. I really loved the broth and the taste of each products. The house chili paste was also very tasty and I loved it.

23 February 2017

I hardly buy sashimi in Singapore because of its' freshness. However regarding Maguro, the quality is almost same weather I have it in Japan or elsewhere because they're frozen. I sometimes buy small block of Maguro but I marinate it in mix of sake and soya sauce called Zuke. Somehow I like it this way when I have Maguro in Singapore.

22 February 2017

The lists of Asia's 50 Best restaurants in 2017 just released by William Reed. I don't really like this type of ranking including Tabelog in Japan thought the reservations of those restaurants becomes extremely hard once they're on it.

This is salted chicken cooked in water and fried in a pan in the end. Confit is usually cooked in oil but I make with just water these days. If it's not a duck, I think it's healthier to cook in water. I marinate the chicken in brown sugar and salt.

This is my own original version of local and western fusion dish. Mee pok mens thin noodle in Chinese and it's very easy to use at home. It only takes 2 mints to boil and you can mix with any sauce you like.

I made cooked ground pork with tomato sauce first. Then arranged with fresh diced tomato and parmesan cheese.

20 February 2017

Komala Vilas is very famous vegetarian Indian restaurant in Sarangoon Road. I don't really like vegetarian food but they're very famous and has very high rating in internet so I tried for the first time.

In fact the meal was very impressive. I wanted to try paper thin crepe called; Dosa which is a speciality of South Indian food. Dosa plate came with five vegetable dips and three vegetable dishes. I was very surprised with the size of the dosa, it was about 50cm round. It was very thin and crispy.

All the curry dips were very tasty as well. Each cups has different tastes and couldn't believe that they were vegetarian. The plate was $8.60, very reasonable price. Overall, it was a wonderful experience.

19 February 2017

This is not a very attractive visual plate but I really like this combination; flank steak with cognac sauce. I think that cognac sauce goes better with more plain meat but it goes well with flank steak as well. I also like carrot rapé with this sauce.

16 February 2017

This is a Udon with chicken stock I took then seasoned with Japanese light soya sauce. I used the thin Udon is called "Inaniwa" which is from Akita for this, without much reasoning but it was a great combination.

14 February 2017

This is Makonbu; a type of Kelp that to use Japanese stock. Konbu kelp only grows in northern shores and Hokkaido is the biggest producer. There are many types of Konbu and I didn't really know which one to use for cooking. According to Tsuji cooking school, this is the one to use for the stock.

Goshima Tatsuya is one the young talented porcelain artist in Kumamoto that I visit his exhibition sometimes. He has very special style of his own; slightly feminine and yet sleek. I ordered above plates last year and they came few months later. I'm very happy with the plates.